HARMFUL HEALTH HAZARDS OF FOOD COLOURS USED I I DIA: A … · HARMFUL HEALTH HAZARDS OF FOOD...

Pharmacologyonline 3: 285-296 (2010) �ewsletter Goyal et al.

285

HARMFUL HEALTH HAZARDS OF FOOD COLOURS USED

I� I�DIA: A REVIEW

R. P. Goyal1*, Meera Agarwal

2, Alka Chauhan

2 and Gunjan Sharma

1

1The Cell and Environment Unit, Centre for Advanced Studies, Department of

Zoology, University of Rajsthan, Jaipur-302 055Rajasthan, INDIA 2Reproductive Physiology and Biochemistry Unit,Centre for Advanced Studies,

Department of Zoology,University of Rajsthan, Jaipur-302 055Rajasthan, INDIA

Summary

There are eight rights that have been granted to consumers by the United

Nations and the Consumer International. These eight include the Rights to Safety,

i.e. to be protected against services, production processes which are hazardous to

health and life; the Right to Choose, anti-monopoly laws, the Right to be Heard, to

advocate; the Right to Redress, fair settlement of just claims, the Right to

Consumer Education, the Right to Healthy Environment and so on. To be able to

exercise these rights, the consumer is expected also to act responsibly and fairly in

the market place.

What is more important among these rights is that very first is about the

safety of health and life of the consumer. But in reality the consumer is most

vulnerable and unsafe today in India, specially with regard to the use and misuse

of food colours. Most of the coloured food and food products sold in the markets

today, are violating the Pure Food Rules in force, specially in respect of food

colours. Indians are known to have sweet tooth, spending billions of rupees on

sweets in routine and on different social and special occasions. Cheap industrial

dyes containing cancer producing chemicals are used by vendors, large and small

manufacturers unregistered sweet and candy manufacturers all over the country.

Key Words: Food Colors, Toxicology, health hazards

Introduction

The current wave of appalling shortage and scarcity of food and

agricultural produce throughout the world has resulted in the spiralling prices of

eatables. Implicit in the situation is another serious problem of adulteration of

food which has recently made its dreadful appearance on a scale rarely witnessed

in the past. The contamination of food products with cheap and easily available

adulterants of known and unknown toxicity may pose serious health hazard to the

public. Among various contaminants of food, the use of food colours, in

particular, have attained alarming dimensions in the recent years (FAO/WHO,

1978)1.

Dr. R. P. Goyal*, 1The Cell and Environment Unit , Centre for Advanced Studies, Department of

Zoology, University of Rajasthan, Jaipur, India-302 055 * E-mail ID: [email protected], Contact

no: +91-9314528312


286

Colour is the first notable characteristic of a food and has an instantaneous

visual impact on the minds of consumers. Addition of colour gives food an

attractive and appetizing appearance, and also enhances acceptability (Newsome,

1986 and Hallagan, 1995) 2.3. An attractive colour is associated with quality and

freshness and a non attractive colour makes a product look stale and is likely to be

rejected.

This article explains the hazards of food colours, their implications and

risks to the safety of health and life of people in India.

Reasons of Using Colours in Food

Many foods today do not display their natural colour (Ollikainen, 1982)4.

Food producers commonly select, modify and standardize the colours that we see

and come to associate with specific foods. Consumers are conditioned to expect

food of certain colours and reject any deviation from their expectations.

Additionally, numerous sociological, psychological, technical and economic

factors have also influenced the extensive use of food colours (Downham and

Collins, 2000)5. However some of the primary reasons include:

(1) To simulate a natural colour as perceived by the consumer, such as adding

red colouring to glace cherries which would otherwise be beige, but

sometimes it is for effect, like the green ketchup that Heinz launched in

2000.

(2) To offset colour loss due to natural factors like light, air, extremes of

temperature, moisture etc.

(3) To replace natural colour lost during processing, to reduce batch-to-batch

variation and to produce products with consumer appeal where no natural

colour exists (Florian et al., 2002)6.

(4) To conceal quality defects and to ensure consistent colour of products e.g.

confectioneries and dessert products.

(5) To fulfill the demand for stable and vivid colours in ready to eat foods.

Most manufacturers use different food colours in their bakery products

such as cakes, biscuits and pastries. Similarly they are often used in the

manufacture of soft drinks, various kinds of toffees, ice creams, jams and jellies

etc, both by street vendors and large manufacturers. Even housewives use food

colours to colour rice and other dishes, mainly to give them a more appetizing

look.

Background

No doubt that the colour additives have long been used as a means of enhancing

the aesthetic value of foods, beverages and cosmetics, and for identifying drugs

and other products yet their safer use is most important to health and life.

Archaeological evidence dates the use of colour additives in cosmetics to 5000

B.C. The evidence of the use of colour additives in drugs is documented in ancient

Egyptian writings and history. At least from 1500 B.C., natural substances such as

turmeric, paprika and saffron, and inorganic mineral pigments were in use.


287

In the middle of the nineteenth century, synthetic organic dyes were developed

creating, a more economical and extensive array of colourants. Since then the

quality and variety of these colours have improved considerably due to a lot of

research and development being carried out on their different aspects. According

to an estimate about 1000 tonnes of certified food colours are used in the USA

alone.

Basic Chemistry of the Spice Box of Food Colours

Essentially there are three types of coloured dyes. The industrial dyes are

used for colouring plastics and dyeing fabrics, the pigments are used by the paint

industry which contain injurious chemicals like cobalt, arsenic, mercury and their

compounds and the last are food colours. Out of these three the food colours,

developed after prolonged experiments for the safety of humans, are generally the

most expensive.

There are three main classes of colour in foods: natural colours, browning

colours, which are produced during cooking and processing, and additives. The

principal natural colours, most of which, in refined form, are used as additives, are

the green pigmentchlorophyll, the carotenoids, which give yellow to red colours,

and the flavonoids, with their principal subclass the anthocyanins, which give

flowers and fruits their red to blue colours.

There has been much interest in carotenoids in recent years, especially

betacarotene. Besides being a natural orange pigment (carrots, mango, papaya,

winter squash, etc.) it is converted in the body to vitamin A and has antioxidant

powers. It is believed to have a beneficial effect in reducing the risk of some

cancers and perhaps heart disease. Increasingly, food additive colours are based on

anthocyanins derived from sources such as red grapes or beet but the first additive

colours were the synthetic dyes.

When synthetic dyes were discovered (mauve was the first, discovered in

1856 by the English chemist William Perkin) they were initially used in textiles,

but by 1900 eighty chemical dyes were in use in food in the USA. Chemical dyes

have stronger colours than natural colouring agents such as cochineal. Many of

these dyes were originally derived from coal-tar, and were commonly called 'coal-

tar dyes'. The term is still sometimes used although the dyes are no longer made

from this source. Chemically, the dyes are azo dyes, that is they contain the azo

group, which confers bright colours which vary in hue depending on the rest of the

molecule. Colours chemicals are by definition active chemicals, and hence require

greater care than bland additives such as emulsifiers. In 1937 the dye butter

yellow (dimethylazobenzene) was found to cause cancer in rats. So the other azo

dyes also became suspects and one by one they have been weeded out of the list of

acceptable food colour additives. Today a limited range of azo dyes is used in

food. All have been extensively tested. So long as they are fully tested, there is no

excuse for the puritanical attitude that adding colours to food is wrong. Why did

we add colour to the television, the newspapers and to our computers? Colour is

one of the greatest life enhancers we have. The challenge for the chemist is to

devise colours that are safe to use in foods. It isn't enough to say" use natural

colours. Natural colours are also chemical pigments. Many foods using natural


288

colours, are unlikely to reach supermarket shelves with their natural colour at its

peak. The most notorious examples are canned foods, such as peas and

strawberries, which would be khaki and dull brown, respectively, without the

addition of food colour.

Chocolates Candies

Shakes Muffins

Cakes Biscuits

Pastries Shakes

Common items with food colours available in Indian Market


289

The main trend in colour in food is towards the use of anthocyanin colours.

No doubt 'anthocyanin' will become another additives bogey word for some

people, but it should be remembered that anthocyanins are the principle of

pigment employed by nature in flowers and fruits. At present they are mainly

consumed in foods which naturally contain them. But they will increasingly be

consumed as additives which have been extracted from one plant source and used

to colour totally different foods.

Some sources of anthocyanins, besides red grapes, are elderberries, red

cabbage, blood orange, the less familiar black chokeberry, and the sweet potato.

Anthocyanins are highly dependent on acidity and lose their colour in conditions

of low acidity. Therefore, the scientific developments in the field of anthocyanins

to produce those which are more stable across a range of acidities is likely. There

has been much recent activity in the field of red anthocyanin pigments with red

potatoes, beet and amaranth (a relative of the beet family) to the fore.

General Classification of Food Colours

(1) �atural Food Colourants

These colourants are of natural origin and are derived from vegetable

sources such as chlorophyll, carotenoids, flavonoids, anthocyanins, carotene,

curcumin, carmine, beetroot etc. or from animal sources such as cochineal.

Natural colourants are also called “Biocolours” because of their biological origin

(Pattanaik et al., 1997)7. They have been used to colour foods, drugs and

cosmetics for the thousands of years. These colours are permitted in any food, and

in any proportion (Paul, 2003)8.

(2) Synthetic Food Colourants

These colourants do not occur in nature and are produced artificially by

chemical synthesis. The higher cost and lack of availability of natural colouring

materials and difficulty in incorporating these in the modern western technology

of processing food might have resulted in the shift towards the usage of synthetic

food dyes. Once the flood gates of synthetic colourants were opened, the markets

were inundated with artificial colouring agents because of their ready availability,

bright colouration, low cost and high tinctorial strength (Babu and Shenolikar,

Natural Synthetic

Permitted Non-Permitted

Food Colourants


290

1995)9.

(A) Permitted Food Colourants

In India, implementation of the Prevention of Food Adulteration Act, 1954

(PFAA, 1954)10 was a bold step to check use of unauthorized harmful/toxic

substances in food. The Prevention of Food Adulteration Act (1954) permits only

eight synthetic dyes to be used as food colourants. These include Tartrazine,

Sunset yellow, Carmoisine, Ponceau 4R, Erythrosine, Brilliant blue, Indigo

carmine and Fast green. These colours are permitted to be used within the limit

specified for the particular item. For all the dyes, the maximum limit has been

fixed at 0.20 gm/kg of food. Moreover, it is mandatory to declare the addition of

the artificial colour on the label of the food product (PFA, 2003)11.

In United States of America, Food and Drug Administration (FDA) is

responsible for regulating safe use of the colour additives and FD & C (Federal

Food, Drug and Cosmetic Act) numbers are given to the approved dyes. In the

European Union, European Commission ensures that the coloured foods are safe

to eat. They use E number system to label permitted colour additives across the

range of languages in the European Union.

To suffice, only 8 synthetic colourants are allowed in India, 9 in the United

States (US) and 11 in the European Union (EU). The majority of the permitted

food colourants belongs to the class of azo dyes (De Vries, 1997)12.

(B) �on-Permitted Food Colourants

Synthetic permitted food colours are available in the market but being

more costly; traders take advantage of lackadaisical approach of the law enforcing

authorities and substitute it with cheap and easily available non-permitted food

dyes (Giri, 1991)13.

Non-permitted food colours have been toxicologically classified under the

category C II and C III by the Joint FAO/ WHO Expert Committee on Food

Additives which implies that the available toxicological data is inadequate for

safety evaluation but indicates the possibility of harmful effects and for which

virtually no information on long term toxicity is available. This has been the main

ground for non inclusion of these dyes in the prescribed list of food colours.

According to food regulation in many countries, the following synthetic

food colours are not permitted to be used:

(i) Metallic dyes – They contain compounds of any of the metals such as

Antimony, Arsenic, Cadmium, Chromium, Copper, Mercury, Lead and Zinc.

(ii) Azo dyes – They are synthetic colours that contain an azo group

(-N=N-) such as Auramine (yellow), Blue VRS (blue), Orange G, Congo red,

Sudan II and III (red), Metanil yellow, Orange II (yellow to orange) and

Rhodamine B (pink).

It is a matter of serious concerns that in spite of regulatory surveillance the

use of non-permitted colours in some loose/non-banded products in both rural and

urban markets is continuing. Majority of non-permitted food dyes such as Metanil


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yellow, Orange II, Rhodamine B, Malachite green, Auramine, Amaranth and

Sudan dyes are known to cause varied toxic manifestations in the experimental

animals (Fernandes et al., 1991; Mahudawala and Rao, 1999; Rao, 1995; Tsuda et

al., 2001 and Zahn and Braunbeck, 1995)14-18

.

A brief about some surveillance studies conducted in India

As part of surveillance of food contaminants in India, the Indian Council

of Medical Research (ICMR) had tested 249 samples of turmeric collected from

rural and urban market of Assam, Maharashtra, Karnataka and Andhra Pradesh in

1993, 47.8% of the sample showed the presence of Arsenic, 55.8% had Cadmium

and 95.1% was contaminated with Lead and its compounds (Girimaji, 1999)19.

Studies conducted at the Industrial Toxicological Research Centre (ITRC,

1993)20, Lucknow has revealed that 70% of the market samples contained non-

permitted food colours and also food samples analyzed by the National Institute of

Nutrition, Hyderabad (NIN) showed a wide range of non-permitted colours being

used in food items (Bhat et al., 1994 and Paul, 2003)21, 8

.

In the central and suburban areas of Kolkata few foods, manufactured by

unorganized private sector and small vendors, did contain colours in higher

concentration than the permitted range (Biswas et al., 1994)22. Incidences of the

use of non-permitted food colours and colours above permissible limits were

higher in case of the unorganized food makers.

Waghray and Bhat (2001)23 have reported that in the street foods like

jalebi, sugar toys, lollipops, sweat meats, savouries, fresh peas, aniseed etc. sold

by vendors in both urban and rural areas contained non-permitted colours like

Orange II, Rhodamine B, Auramine etc.

Previous findings in our Research laboratory

Toxicological hazards concerned to the effects of food colours are extensively

studied clinically in our research laboratory are tabulated herein:

S.�o. Title of Research Study Details of Publication

1. Haemotoxic effects of Chocolate Brown, a commonly used

blend of permitted food colour on Swiss albino mice, Mus

musculus. 24

Asian Journal of

Environmental

Sciences 2005.

10(2):93-103

2. Haematological changes induced by a common non-

permitted food colour, malachite green in Swiss albino

mice. 25

Indian Journal of

Environmental

Sciences 2005.

9(2):113-117.

3. Orange Red, a blend of permitted food colour induced

haematological changes in Swiss albino mice, Mus

musculus. 26

Bulletin of Pure and

Applied Sciences

2005. 24(2):99-103


292

4. Toxicological studies of Apple green, a permitted food

colour on Swiss albino mice, Mus musculus. 27

Indian Journal of

Environmental

Sciences 2006.

10(1):21-24

5. Haematological and serological toxicity of Orange G in

Swiss albino mice, Mus musculus.28

Nature Environmental

and Pollution

Technology 2006.

5(1):95-99

6. Tomato red toxicity: Haematological and Serological

changes in the blood of Swiss albino mice, Mus musculus. 29

Indian Journal of

Environmental

Sciences 2006.

10(2):145-148.

7. Haematological and serological studies on Swiss albino

mice fed with lead chromate. 30

Journal of

Ecotoxicology and

Environment

Monitoring 2007.

17(1):61- 66.

8. Toxicity of tomato red, a popular food dye blend on male

albino mice. 31

Experiment and

Toxicologic

Pathology. 2008. 60

(1):51-57

9. Tartrazine induced haematological and serological changes

in female Swiss albino mice, Mus musculus 32

Pharmacologyonline

2009. 3: 774-788.

10. Evaluation of toxic impact of tartrazine on male Swiss

albino Mice. 33

Pharmacologyonline

2010. 1: 133-140

11. Effect of Kesari Powder on Haematological and

Serological parameters in female swiss albino mice 34 Pharmacologyonline

2010; 2: 425-444

Beware of Food Colours--Food Hazards

We should not be tempted by colourful foodstuffs stacked on the shelves of

roadside eateries, everywhere these days. These colours can cause damage to

liver, kidneys and heart, as well as skin, eyes, lungs and bones. If one feels

restless, dizzy or irritated and suffers from nausea or diarrhoea, after eating

something from the market, we should blame the yummy red jalebis eaten at the

wayside shop or the coloured biryani rice or perhaps, the mouthwatering vanilla

ice cream which makes some people go crazy.


293

Conclusions

The following conclusions can be drawn to follow up and regulate the use/misuse

of Food Colours in India.

1. Approved food colours are not dangerous to health, so long as their use is

limited to approved food items, as well as with in the permitted amounts of the

food rules.

2. Overuse of approved and the use of unapproved food colours, is quite prevalent

in the consumer market of food and food products.

3. Public awareness about the serious health risks/dangers due to the food colours,

being used in the food and food products market, is non-existent It is highly

important to raise this awareness level significantly, using print and other

electronic media.

4. The situation appears more serious in sweets, candies, pan-supari, chillies,

small scale ice-cream vending at school gates etc. Not worthy is the fact that the

main food items of concern are children's favourites, meaning that children are

exposed more to health risks in this harmful business of food colours.

5. Food laws enforcement agencies at local and provincial levels are not properly

qualified, trained and are ill-equipped to deal with the problem of food colours. It

demands priority attention of the responsible government departments.

6. There is also a need forthe awareness and some basic training to food

inspectors, about the use and misuse of food colours and the consequences thereof

like the use of textile dyes in the food items.

7. List of approved food colours given in the Pure Food Rules of 1965 need

revision in the light of latest scientific developments from Codex Alimentarius,

FAO and WHO. For this purpose an Experts Committee be constituted to delete or

add to the list of food colours Pakistan Focal Point for the Codex must be included

in this Committee.

8. A "Task Force on Food Colours" should be constituted by the government with

members from the consumer groups, NGOs and government departments to

monitor the situation with regard to the use of food colours in food products. The

Body should also have the mandate to take measures and guide/advice the

government on methods and policies to eliminate the health risks to consumers as

a result of food colours.

�atural Colours--A Part of the Solution

One solution to the whole synthetic colourants could be natural colours which are

considered inherently safe and pure. Before synthetic colours came into existence,

chilli, ratanjot, safron, turmeric were used by the people of the Subcontinent to

literally addcolour to food recipes. It is time that we revive these traditional

natural colourants. We should develop our technology for the manufacture of

certain natural food colours at PCSIR, and other R&D organisations, such as

beetroot (red), safflower (yellow), kokum (red), grapes (pink), chillies (red) and so

on. It is understood that at Central Food Technological Research Institute

(CFTRI), Mysore, India the mechanism has been successfully developed to


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achieve the yellow colouration of ice cream by incorporating curcumin which is a

natural yellow colourant derived from turmeric.

We, as scientists as well as consumers, should also remember that even some of

the natural colours are crude extracts of plant pigments and hence these plant food

colours should also be subjected to some kind of toxicological testing to ensure

their safe use.

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Hyderabad. J. Res. Angaru. 2001; 29: 51-60.

24. Sharma A, Goyal RP, Chakravarty G and Sharma S. Haemotoxic effects of

Chocolate brown, A commonly used blend of permitted food colour on

Swiss albino mice. Asian J. Env. Sci. 2005; 19: 93-103.

25. Chakravarty G, Goyal RP, Sharma S and Sharma A. Haematological

changes induced by a common non-permitted food colour Malachite Green

(MG) in swiss albino mice. Ind J Expt Sci, 2005; 9 (2): 113-117.

26. Sharma S, Goyal RP, Chakravarty G and Sharma A. Orange red, a blend of

permitted food colour induced haematological changes in Swiss albino

mice, Mus musculus. Bull. Pure Appld. Sci. 2005; 24: 99-103.

27. Sharma A, Goyal RP, Chakravarty G and Sharma S. Toxicological studies

of Apple Green, A permitted food colour, on Swiss albino mice, Mus

musculus. Ind. J. Env. Sci. 2006; 10: 21-24.

28. Chakravarty G, Goyal RP, Sharma S and Sharma A. Haematological and

serological toxicity of Orange G in Swiss albino mice, Mus musculus. Nat

Environ Poll Tech 2006; 5 (1): 95-99.

29. Sharma S, Goyal RP, Chakravarty G and Sharma A. Tomato red toxicity:

Haematological and serological changes in the blood of Swiss albino mice,

Mus musculus. Ind. J. Env. Sci. 2006; 10: 145-148.


296

30. Chakravarty G, Goyal RP, Sharma S and Sharma A. Haematological and

serological studies on Swiss albino mice fed with lead chromate. J

Ecotoxicol Environ Monitoring 2007; 17 (1): 61-66.

31. Sharma S, Goyal RP, Chakravarty G. and Sharma A. Toxicity of Tomato

Red, a popular food dye blend on male albino mice. Expt Toxicol Pathol

2008; 60 (1), 51-57.

32. Sharma G, Gautam D and Goyal RP: Tartrazine induced haematological

and serological changes in female Swiss albino mice, Mus musculus

Pharmacologyonline 2009; 3: 774-788.

33. Gautam D, Sharma G and Goyal RP. Evaluation of toxic impact of

tartrazine on male Swiss albino Mice. Pharmacologyonline 2010; 1: 133-

140.

34. Sharma G, Sharma S, Dixit A, Gautam D and Goyal RP. Effect of Kesari

Powder on Haematological and Serological parameters in female swiss

albino mice. Pharmacologyonline 2010; 2: 425-444

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